Creamy Slow Cooker Mashed Potatoes

Creamy Slow Cooker Mashed Potatoes are incredibly easy to make and will no doubt become your favourite slow cooker recipe!

You’ve been missing out on the good stuff if you don’t try this Creamy Slow Cooker Mashed Potatoes recipe!

Hello comfort food.

These slow cooker mashed potatoes are that one side dish you’ll want to add to your weekly meal planning, and possibly any events coming up. Think Christmas…. or backing up for a sec, Thanksgiving. Extremely versatile and mega creamy using only half of the amount of butter than the usual mashed potato recipe, you can make these however you like! For example: I love adding fresh grated parmesan to these just as I professed my parmesan addiction when writing up this Creamy Garlic Parmesan Mushroom Chicken & Bacon post.

I’ve included options to use skim or 2% milk, while sour cream replaces most of the butter without you missing it.

First, you’re going to peel and cut your potatoes into 1 1/2 – inch chunks. (If you prefer your mash with potato peels, feel free to keep them on!) Once your potatoes are soft and super tender after slow cooking all day (or half of the day depending on which heat setting you close), and your house is filled with incredible, garlicky, buttery, comfort food smells, you’re going to mash them until your heart is content. TIP: If you love a chunky mash, just hold back on mashing them too much.

THEN, you’re going to add in your sour cream and milk until you reach your preferred level of thickness and creaminess….and you’re going to taste test and POSSIBLY MAYBE keep eating them directly out of the slow cooker bowl because a serious addiction begins.

Place the potatoes, broth, garlic and butter into a 6qt slow cooker. Season with salt; mix together and cover with lid. Cook on HIGH setting for 4 hours or LOW setting for 7-8 hours, until very tender.

Mash potatoes with a potato masher or electric beater. Stir the sour cream and milk through until well combined and creamy (add more milk if desired). Stir through the parmesan cheese.

Keep on low or warm setting until ready to serve.

Recipe Notes

*You can use unpeeled potatoes if you like skin in your mash!Slow cooker mashed potatoes maintain a creamy consistency for a couple of hours after mashing if the lid stays on the slow cooker. If the lid has been removed and the potatoes have dried out a little, just add a little more milk to reach desired consistency.

These look so good! If you are replacing the potatoes with sweet potatoes, would you change the directions at all? Can’t wait to try them out! I love using my slow cooker whenever possible. Seems you can’t go wrong with it!

Hi Marissa! For 13 people I don’t think it will be too much even with other sides. We are 5 and finished them with dinner with an extra side plus chicken. From memory only a small bowl was left over. Having said that, we do love mashed potatoes and tend to OD. You’re welcome to halve the recipe and see how it goes?

I have a question. I found your recipe on Pinterest. One version of this recipe states 9- 3/4 lb potatoes. That would equal 6.75lbs of potatoes. The next recipe card states 5 lbs., with no other differences. Which would be the best amount? I am looking to double or triple this recipe for Thanksgiving but I’m wanting the best result.

Hi John! The parmesan cheese is mixed through right at the end. You can also sprinkle some extra on top when serving for added flavour! No need to apologise…. not a bloke question at all! 🙂 I hope you enjoy it!

Just one question with your ingredients as in the Parmesan cheese, does this get added to the remainder of the ingredients and all cooked together or is it for the end of the cooking process and sprinkled on top?

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Welcome! My name is Karina and this is my internet kitchen hang-out where I cook, bake, take too many pictures and find something useful to say. A self-confessed balancedfoodie sharing waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …